To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Which candy equipment do you need?

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When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!

What are you making?

Lollipops

Chewing gum

Marshmallows

Licorice

Gummies

Caramel

Nougat

Dragee products

Closeup,Of,A,Chocolate,Marshmallow,On,Bright,Background

Foam kisses

Jelly

two pastries filled with cream on a white plate

Dessert

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Candy making equipment for hard and soft candies

Candy consists mostly of sugar and water, although you can include flavor and coloring as well. Depending on how you prepare these ingredients, they can result in a number of different textures and recipes for candies.

To make hard candy, you need to mix more sugar in your syrup and cook the mixture to a higher temperature (about 300°F or 154°C). For soft candy, boil the syrup to a lower temperature (250° F or 121° C) and use a lower concentration of sugar.

Candy thermometers are useful for special recipes. Temperature plays a major role in determining whether candy ends up being soft or hard. However, they may not be necessary if you’re working with a semi-automatic or automatic candy making machine. These types of equipment handle almost all the steps in the production process, from mixing the ingredients to drying the candy to a specific texture. Some industrial candy making machines even include stainless steel die forming elements that are used to form the candies into various shapes and sizes.

Producing sugar-free candies

Sugar is an essential ingredient in candies, as it affects their texture and also helps with their preservation. Yet, sugar can be replaced with other ingredients which serve as binders in the making of candies. To produce sugar-free candy, honey can be the base ingredient without any noticeable difference in texture or flavor. Isomalt is another alternative since it melts and hardens in the same way as sugar. That said, isomalt works best for hard candy because it is non-sticky and doesn’t absorb too much water. You may also use sugar-free sweetened corn syrups instead of sugar.

Should you use natural or artificial sweeteners?

Artificial sweeteners such as saccharin, sucralose, neotame, aspartame, and acesulfame can replace natural sugars in the production of candies. They provide minimal nutritional value, but the absence of calories in artificial sweeteners can be an advantage as well, healthwise. Artificial sugars are also less expensive than natural sugars and offer greater protection against cavities. On the flip side, many people dislike the overly sweet taste of artificial sugars. Also, if consumed in excess, they may also pose health problems.

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Which candy equipment do you need?

Automatic premixer for hard candy

Pressure cooker for caramel and soft candy

Batch cooker for hard candy

Whipping machine for soft candy

Continuous cooker for hard candy

Starch-free depositor for hard candy

High-speed double twist wrapping machine for hard candy

High-speed flow pack wrapping machine for hard candy and jellies

High-speed fold wrapping machine for hard candy

Bagger with servo driven jaw actuation

Bagger with mechanical driven jaw actuation

Compact flexible cooker for confectionery products

High-speed cut and wrap double twist machine

High-speed cut & wrap fold machine

Single twist cut & wrap lollipop machine

High-speed cut and wrap flow pack machine

Continuous bagger with twin sealing jaws

Continuous vertical bagger

Cooker for gums and jellies

Continuous cooker for hard caramels

Cooling drum for soft and caramel mixtures

Continuous caramel mixer

Strand forming machine

Strand forming machine for 2 masses

Strand forming machine for creamy mixtures

Chocolate coating machine

Hygienic chocolate coating machine

Laboratory aerator for food products

Aerator for high-viscosity media

Aerator for low-viscosity media

Compact aerator for pumpable media

2-way diverter valves for pneumatic conveying

Multi-way diverter valve for pneumatic conveying

Wear resistant bends for pneumatic conveying

Extruder for bakery masses

Depositor for bakery products with vertical head movement

Rotating stencil depositor

Energy efficient chocolate enrober

Continuous chocolate enrober

Chocolate enrober with minimum changeover time

Chocolate tempering and enrobing machine

Small chocolate enrober

High speed chocolate depositor

Chocolate depositor

Depositor for aerated masses

Economic C-frame chocolate depositor

Energy saving chocolate tempering machine

Chocolate tempering machine

Aerator for fat based masses and crème fillings

High capacity cooling tunnel for chocolates

Compact extruder for bakery masses

C-frame extruder for bakery masses

Depositor for caramel, jam and toffee

Depositor for solid and filled chocolates

Chocolate analyzer

Chocolate temper meter

Horizontal dough mixer

Mixer for aeration of confectionery and bakery products

Batch cooker of cereal foods

Production machine for deposited candies and jellies

Laboratory confectionery depositors

Automatic weigher and mixer of confectionery ingredients

Dissolver of confectionery syrups

Thin-film cooker for confectionery products

Cooker for toffee and caramel products

System for continuous production of fondant or fondant crème

In-line colour or flavour addition for confectionery

Starch-free depositor for lollipops

Starch-free depositor systems for jelly

Starch-free depositor for soft confectionery

Small scale nut grinder

Entry level cereal bar cutting table

Small scale dragee coating machine

Medium-speed flexible wrapping machine for chocolates

High-speed bunch wrapping machine for chocolate

Chocolate decorator for extruded ice-cream

Mobile depositor of tiger wash

Inline ultrasonic food cutting machine

Horizontal cartoner for food products